cat lover
06-23-2006, 07:47 AM
8 to 10 medium apples, at room temperature
8 to 10 wooden ice cream sticks
1-1/4 cups (19 oz) Hershey Classic Caramel Topping
- Chopped nuts (optional)
Wash and dry apples; remove stems. Insert wooden stick into stem end of each apple; set aside. Line large tray with foil; grease foil. Pour caramel into heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches 230°F. or until small amount of mixture falls in a 2-inch thread when dropped from spoon. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; cool 5 minutes. Dip each apple into hot mixture; turn until coated. Scrape excess coating from bottom of apple; roll bottom half in nuts, if desired. Place on prepared tray; refrigerate 20 to 25 minutes or until firm. Let stand at room temperature 15 minutes before serving to allow coating to soften. Store apples in refrigerator. 8 to 10 apples.
8 to 10 wooden ice cream sticks
1-1/4 cups (19 oz) Hershey Classic Caramel Topping
- Chopped nuts (optional)
Wash and dry apples; remove stems. Insert wooden stick into stem end of each apple; set aside. Line large tray with foil; grease foil. Pour caramel into heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture reaches 230°F. or until small amount of mixture falls in a 2-inch thread when dropped from spoon. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; cool 5 minutes. Dip each apple into hot mixture; turn until coated. Scrape excess coating from bottom of apple; roll bottom half in nuts, if desired. Place on prepared tray; refrigerate 20 to 25 minutes or until firm. Let stand at room temperature 15 minutes before serving to allow coating to soften. Store apples in refrigerator. 8 to 10 apples.